Barbecued Beetroot, Goat’s Cheese Cream & Dressed Salad
Beetroot boiled with warm spices, then charred directly on the BBQ until smoky and caramelised, piled over dressed salad leaves with a smooth, tangy goat’s cheese cream. A rustic, earthy starter for four that balances char, sharpness, and freshness in every bite.
Ingredients
Serves 4
BEETROOT
5 large beetroots (skin on)
3 litres water
50ml red wine vinegar
2 bay leaves
4 sprigs thyme
4 cloves garlic
10 black peppercorns
15 pink peppercorns
2 cloves
300g firm goat’s cheese (rind removed)
Lemon juice, to taste
Salt & black pepper
Approximately 50ml water (to loosen)
250g mixed salad leaves
40ml French dressing
40g salad cress
Method
1. Cook the beetroot: Add water, vinegar, garlic, thyme, bay, and spices to a large pan. Bring to the boil. Add whole beetroots and reduce to a gentle simmer. Cook until tender (a knife should slide in easily).
2. BBQ the beetroot: Transfer cooked beetroot directly onto hot barbecue coals. Turn regularly to ensure even charring. Cook for 45–60 minutes until deeply caramelised and smoky.
3. Goat’s cream cheese: Blend goat’s cheese until smooth. Gradually add water to achieve a soft, spoonable consistency. Season with lemon juice, salt, and pepper. Chill until needed.
4. Finish beetroot off: Allow beetroot to cool slightly. Rub off any excessively burnt skin if needed (keep some char for flavour). Cut into large, irregular pieces.
5. To serve: Lightly dress the salad leaves and arrange as a base. Place warm beetroot over the leaves. Spoon over the goat’s cheese cream. Finish with salad cress and a squeeze of lemon juice.
More Recipes Ideas
Method
1. Cook the beetroot: Add water, vinegar, garlic, thyme, bay, and spices to a large pan. Bring to the boil. Add whole beetroots and reduce to a gentle simmer. Cook until tender (a knife should slide in easily).
2. BBQ the beetroot: Transfer cooked beetroot directly onto hot barbecue coals. Turn regularly to ensure even charring. Cook for 45–60 minutes until deeply caramelised and smoky.
3. Goat’s cream cheese: Blend goat’s cheese until smooth. Gradually add water to achieve a soft, spoonable consistency. Season with lemon juice, salt, and pepper. Chill until needed.
4. Finish beetroot off: Allow beetroot to cool slightly. Rub off any excessively burnt skin if needed (keep some char for flavour). Cut into large, irregular pieces.
5. To serve: Lightly dress the salad leaves and arrange as a base. Place warm beetroot over the leaves. Spoon over the goat’s cheese cream. Finish with salad cress and a squeeze of lemon juice.
